Combination Pho

Mi Quang

Vietnamese noodles salad

Coconut Delight

Garden Melody with Lemongrass

Ginger Joy

Golden Cashew

Almond Stir Fry

Swimming Rama

Paradise Scallops

Honey Walnut Prawns

Phad Talay

Seafood Delight

Sweet & Sour Chicken

Seven Flavor Beef

Heavenly Beef

Mongolian Beef or Tofu

Almond-Crusted Chicken

Red Lantern Chicken

Pineapple Curry

Panang Curry

Green Curry

Yellow Curry

Singapore Noodles

Place beef bones and chicken carcass in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes to purge impurities. Drain and thoroughly rinse bones and pot to remove scum. Return bones (and chicken carcass if used) to the clean pot.

parboil bones and clarify

While bones are parboiling, char the halved onion and ginger directly over a gas flame, under a broiler, or in a dry skillet until edges are blackened and fragrant (about 6–10 minutes), turning occasionally. Rinse off loose soot with a little water and set aside.

char aromatics

Add 5 liters of fresh cold water to the pot with the cleaned bones. Bring to a gentle simmer over medium-high heat, then reduce to low so the surface barely moves. Skim any foam during the first 45 minutes, then less frequently. Add the charred onion and ginger to the pot.

add water and simmer

In a dry skillet over medium heat, toast cinnamon, star anise, cardamom, cloves, coriander seeds, and fennel seeds until fragrant (about 2–3 minutes). Transfer spices to a spice bag or cheesecloth and add to the simmering broth. Alternatively add spices loose and strain later.

add spices

Add the whole piece of brisket to the simmering broth. Simmer gently, uncovered, for 3 to 4 hours (3 hours minimum) until the broth is richly flavored and the brisket is tender. Maintain a very gentle simmer to keep the broth clear. Skim fat and impurities occasionally.

add brisket and simmer long

About 30 minutes before finishing, remove the brisket, cool slightly, then thinly slice against the grain; reserve for serving. Stir fish sauce, rock sugar, and salt into the broth. Taste and adjust: add more fish sauce for umami, sugar to balance, or salt as needed.

season broth

Strain the broth through a fine mesh sieve (and cheesecloth if necessary) into a clean pot to remove bones, spice bag, and solids. Keep broth hot on the lowest burner setting. If you prefer a clearer broth, refrigerate briefly and skim solidified fat from the surface before reheating.

All spices were toasted and added to the broth in the previous section. If you used loose spices, after the broth has simmered the recommended time, remove the spices by straining through a fine sieve or cheesecloth so no grit remains in the final broth.

If using dried rice noodles, place them in a large heatproof bowl and cover with boiling water to soak until pliable but still slightly firm (6–8 minutes for medium width) or follow package instructions. Drain and divide into serving bowls just before ladling broth.

prepare noodles

If using pre-cooked beef meatballs, warm them in simmering broth for 2–3 minutes. If using raw fresh meatballs, poach them in simmering broth until cooked through (6–8 minutes depending on size). Keep warm in the simmering broth until serving.

prepare meatballs

Freeze the rare beef and raw flank for 20–30 minutes to firm for thin slicing. With a very sharp knife, slice the sirloin/eye of round and optional flank as thin as possible (sashimi-thin). Arrange on a plate and keep chilled until ready to use.

slice raw beef

Place a portion of drained noodles into each bowl. Top with several slices of the cooked brisket, a few meatballs, and arrange several raw thin beef slices on top (they will cook when hot broth is poured). Garnish with sliced scallions and thin yellow onion if using.

assemble bowls

Prepare garnish plates: divide bean sprouts, thai basil, cilantro, sawtooth coriander, lime wedges, and sliced chiles among serving plates or put them on a communal platter so diners can customize.

Heat strained broth until steaming but not violently boiling. For each bowl, ladle a few cups (about 2–3 cups / 500–750 ml) of boiling-hot broth over the noodles and proteins — the hot broth will cook the raw beef slices to a perfect rare medium-rare. The meatballs and brisket will be warmed through.

Serve immediately with hoisin and sriracha on the side so guests can add to taste. Squeeze lime, add sprouts, basil, herbs and chiles to taste.

beef bones (marrow and knuckle)

beef brisket (whole or large piece)

chicken carcass (optional for extra body)

onion (large, halved)

ginger (large knob, halved lengthwise)

water

rock sugar or granulated sugar

salt

fish sauce

cinnamon sticks

star anise

green cardamom pods

cloves

coriander seeds

whole fennel seeds

dried flat rice noodles (banh pho), medium width

well-done brisket (from broth, thinly sliced)

rare thin-sliced beef sirloin or eye of round (sashimi-style)

beef meatballs (xia), halved if large

raw beef flank or skirt (optional, for extra rare slices)

bean sprouts

thai basil

cilantro (optional, roughly chopped)

sawtooth coriander (optional)

lime wedges

jalapeño or Thai bird chiles, thinly sliced

scallions (thinly sliced)

yellow onion (thinly sliced, optional)

hoisin sauce

sriracha or chili garlic sauce

Place the chicken thighs (or pork shoulder) in a large pot with 8 cups of water. Add the halved onion and smashed shallots. Bring to a boil over high heat, then reduce to a gentle simmer.

Make broth

Skim foam and impurities from the surface during the first 10 minutes of simmering to keep the broth clear.

Add turmeric powder, 1 tablespoon fish sauce and 1 teaspoon salt. Simmer gently, partially covered, for 30–40 minutes until meat is tender and the broth is fragrant. Taste and adjust salt/fish sauce as needed (add up to the remaining 1 tablespoon fish sauce if desired).

Remove the meat from the broth. If using chicken, discard bones and skin, then shred or slice the meat into bite-sized pieces. Strain the broth through a fine sieve into a clean pot and keep warm. Reserve about 2 cups of broth for use as a concentrated ladle over the noodles and keep the rest to thin as needed.

If using shrimp, blanch shrimp in the simmering strained broth for 1–2 minutes before serving until pink and cooked through; remove and keep warm.

Cook noodles according to package instructions in a large pot of boiling water until just tender (al dente). Drain and rinse briefly under cool water to stop cooking. Drain well and divide into 4 serving bowls, tossing each portion with about 1/2 tablespoon turmeric oil to lightly coat and give color (or toss with a little vegetable oil and a pinch of turmeric powder).

In a small skillet, heat 1 tablespoon soybean or peanut oil over medium heat. Add minced garlic and fry until fragrant and lightly golden, about 30–45 seconds. Remove from heat and reserve the garlic oil.

Top each bowl of noodles with shredded chicken (about 4 oz per serving), or 2 cooked shrimp if using as part of a mixed-protein bowl. Spoon a few tablespoons of the hot concentrated broth over the noodles—Mi Quang is served with a small amount of intensely flavored broth, not fully submerged.

Scatter bean sprouts, shredded cabbage/banana flower, chopped cilantro, sliced scallions, chopped roasted peanuts, fried shallots and sliced chiles over the noodles. Drizzle a little of the garlic oil and any reserved turmeric oil over each bowl.

Serve immediately with lime wedges on the side for squeezing over each bowl.

Adjust final seasoning: mix 1 teaspoon palm sugar with 1 teaspoon fish sauce (or soy sauce) and a pinch of black pepper, stir into the reserved broth or use as a drizzle over each bowl to taste. Add extra lime or chiles as preferred.

If the concentrated broth is too strong, thin with up to 1 cup of warm water or stock until it reaches the desired intensity. Reheat gently if needed before ladling.

chicken thighs, bone-in and skin-on (or pork shoulder)

shrimp, peeled and deveined (optional)

water (for simmering broth)

onion, halved

shallot, peeled and smashed

turmeric powder

rice vermicelli (wide/flat Mi Quang style) or rice noodles

turmeric oil (see note) or vegetable oil

garlic, minced

soybean or peanut oil

roasted peanuts (roughly chopped)

fried shallots

scallions, thinly sliced

cilantro leaves, roughly chopped

banana flower or shredded cabbage (or both)

Thai bird chiles or serranos, thinly sliced

palm sugar or brown sugar

black pepper

soy sauce (optional)

water or stock (for finishing broth if needed)

Bring a pot of water to a rolling boil. Add rice vermicelli and cook according to package instructions (usually 3–5 minutes) until just tender. Stir gently to separate. Drain in a colander and rinse under cold running water to stop cooking and remove starch. Drain well and toss with 1 teaspoon neutral oil (optional) to prevent sticking.

Cook the noodles

Prepare the greens and herbs while noodles cook: wash and spin-dry salad greens, cilantro, basil, and mint. Remove large stems from herbs and roughly chop or leave leaves whole depending on preference. Thinly slice cucumber lengthwise then into half-moons or use a mandoline for thin ribbons.

Julienne the carrots and red bell pepper into matchsticks. Trim and thinly slice scallions on the diagonal. If using bean sprouts, rinse and drain them well. Coarsely chop roasted peanuts and set aside for garnish.

If you prefer softened veg, briefly blanch carrots and bean sprouts in the noodle cooking water for 15–30 seconds and immediately plunge into ice water, then drain thoroughly.

If using protein: slice cooked shrimp, chicken, or pressed firm tofu into bite-sized pieces or strips. Warm briefly in a skillet with a teaspoon of oil (optional) or serve cold. Season lightly with a pinch of salt and a squeeze of lime.

In a small bowl, combine lime juice, fish sauce, water, and sugar. Stir until sugar dissolves. Add minced garlic and minced chile to taste. Taste and adjust: more lime for brightness, more fish sauce for saltiness, more sugar to balance. Dressing should be bright, salty-sour-sweet and lightly spicy.

Make the dressing

In a large mixing bowl, combine the drained noodles, salad greens, herbs (reserve a few leaves for garnish), cucumber, carrots, bell pepper, scallions, and bean sprouts. Add the protein if using.

Pour about half of the dressing over the salad and toss gently with tongs or salad forks to combine, ensuring noodles and herbs are evenly coated. Add more dressing to taste (typically all of it for 4 servings if you like it well-dressed).

Plate individual portions or serve family-style. Sprinkle chopped roasted peanuts on top and garnish with extra herbs and lime wedges. Serve immediately so greens remain crisp.

rice vermicelli noodles (thin)

mixed salad greens (or shredded lettuce)

fresh cilantro leaves

fresh Thai basil leaves

fresh mint leaves

cucumber

carrots

red bell pepper

scallions (green onions)

roasted peanuts, coarsely chopped

cooked shrimp, sliced chicken, or tofu

fresh lime juice

fish sauce (nuoc mam)

granulated sugar

garlic cloves, minced

Thai bird chiles or jalapeño, minced

Preheat oven to 325°F (163°C). Position a rack in the middle of the oven.

Preheat

In a medium saucepan over medium heat, combine 2 cups full-fat coconut milk and 1 cup whole milk. Warm until steam appears and small bubbles form at the edge, about 5 minutes. Do not boil.

Warm milks

While the milks warm, whisk 3 large eggs in a medium bowl with 1 tablespoon granulated sugar until blended but not frothy.

Beat eggs and sugar

Slowly pour about 1/3 of the hot milk mixture into the eggs while whisking constantly to temper. Then gradually whisk the tempered egg mixture back into the remaining milk in the saucepan.

Temper eggs

Stir in 1 teaspoon vanilla extract and 1 teaspoon fine sea salt. Remove from heat.

Add flavorings

Pass the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits for a silky texture.

Strain custard

Place four 6-oz (about 180 ml) ramekins or one 8-inch baking dish into a roasting pan. Pour the strained custard evenly into the ramekins or dish. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the ramekins/dish to create a bain-marie.

Prepare baking dish and water bath

Bake in the preheated oven until custard is just set but still slightly wobbly in the center: about 30–35 minutes for ramekins, or 40–45 minutes for an 8-inch dish. An instant-read thermometer should read about 170°F (77°C) in the center.

Bake

Carefully remove the ramekins/dish from the water bath. Let cool on a wire rack for 30 minutes, then refrigerate uncovered for at least 2 hours (preferably 4 hours) to fully set and chill.

Cool

About 20 minutes before custard is done chilling, heat a small skillet over medium heat. Add 2 tablespoons unsalted butter and melt. Add 1 cup sweetened shredded coconut and 2 tablespoons light brown sugar. Stir constantly until the coconut is golden brown and the sugar has melted and coated the coconut, about 4–6 minutes. Remove from heat to stop browning.

Toast coconut mixture

Stir in 2 tablespoons toasted sliced almonds (if using) and 1 teaspoon fresh lime zest (if using) into the warm coconut crisp. Allow to cool and crisp further on a plate for 10 minutes. The topping will firm as it cools.

Finish topping

When custards are chilled, sprinkle an even layer of the cooled coconut crisp over each ramekin or across the surface of the set 8-inch custard. Press lightly so topping adheres.

Top custard

Add 2 tablespoons toasted coconut flakes and 1–2 fresh mint leaves to each serving. Serve with a lime wedge on the side for squeezing, if desired.

Garnish

Leftover custard (without crisp topping) can be stored tightly covered in the refrigerator for up to 3 days. Store the crisp topping separately in an airtight container at room temperature for up to 2 days to keep it crunchy; re-crisp in a 300°F (150°C) oven for 5 minutes if needed.

Storage

full-fat coconut milk

whole milk

large eggs

vanilla extract

fine sea salt

sweetened shredded coconut

light brown sugar

unsalted butter

toasted sliced almonds (optional)

fresh lime zest (optional)

toasted coconut flakes

Peel outer dry layers from lemongrass; smash stalks with the back of a knife and slice each stalk into 2–3 pieces. Peel and thinly slice the ginger. Smash garlic cloves lightly. Peel and halve the shallot.

Prepare aromatics

In a large pot, pour 6 cups of vegetable broth and add the prepared lemongrass pieces, sliced ginger, smashed garlic, shallot halves, and lime leaves (if using).

Bring the broth to a gentle simmer over medium heat. Once simmering, reduce heat to low and gently simmer for 15 minutes to infuse the lemongrass and aromatics into the broth.

After 15 minutes, strain the broth through a fine mesh sieve into a clean pot or bowl, pressing on solids to extract flavor. Discard solids and return the infused broth to the pot.

Stir in 1 tablespoon soy sauce (or tamari), 1 teaspoon rice vinegar, 1 teaspoon salt, and 1 teaspoon black pepper. Taste and adjust seasoning—add up to 1/2 tablespoon more soy sauce or more salt if desired.

Cook rice noodles according to package instructions: usually soak in hot water or simmer 3–5 minutes until tender. Drain and rinse briefly under cool water to stop cooking. Toss with a drizzle of neutral oil to prevent sticking and set aside.

Prepare vegetables: separate baby bok choy leaves and wash thoroughly; trim and remove tough core if necessary. Trim ends of sugar snap peas. Slice shiitake mushrooms, julienne the carrot, thinly slice the red bell pepper.

Bring the strained broth back to a gentle simmer. Add the carrots and shiitake mushrooms first and simmer 2 minutes.

Add sugar snap peas and red bell pepper; simmer another 1–2 minutes so vegetables remain crisp-tender.

Add baby bok choy and spinach, simmer just 1 minute to wilt the greens. If adding soft tofu, gently slide cubes into the simmering broth now and heat through for 1–2 minutes (do not stir vigorously to avoid breaking).

If using rice noodles, divide noodles among serving bowls and ladle hot vegetable-lemongrass broth and vegetables over the noodles.

Thinly slice green onions on the diagonal. Roughly chop cilantro, Thai basil, and mint if desired, keeping some whole leaves for garnish. Thinly slice the red chili if using.

Top each bowl with a generous handful of mixed herbs (cilantro, Thai basil, mint), sliced green onions and chili to taste.

Squeeze fresh lime juice from 1 lime over each bowl (about 1/2 lime per serving) and drizzle a small amount of toasted sesame oil across the surface (about 1/4 teaspoon per bowl).

Sprinkle with sesame seeds. Serve immediately while hot. Provide extra soy sauce, lime wedges, chili, and herbs at the table for personal adjustments.